A Sweet Savor to God
I was able to make a batch of apple cinnamon muffins and pecan streusel topped pumpkin bread for my ladies Sunday school class and the house smelled wonderful. There is something about aroma of fall spices that invites comfort and coziness, but couple it with doing it for Jesus and there is a whole other level of comfort for the spirit and soul.
As the aroma filled the air, I could not help but think of this passage – 2 Corinthians 2:14-15 “Now thanks be unto God, which always causeth us to triumph in Christ, and maketh manifest the savour of his knowledge by us in every place. 15 For we are unto God a sweet savour of Christ, in them that are saved, and in them that perish:”
We are told that whenever we attempt to feed the flesh alone that it will always desire more and it is so true because it is never satisfied. However, when we work on the spirit by feeding off the Holy Spirit that is inside of us, well, then it becomes two fold because it satisfies both our spirit and body with that sweet aroma God actually feeds off of.
That phrase “the savour of His knowledge” has been lingering in my spirit. When I bake for others, especially when doing it for Jesus, it’s not just about nourishing the body, it’s about nourishing the soul as well. It’s about creating a moment of peace, of joy, of connection. And when I do it with a heart full of gratitude and purpose, I believe God breathes on it and turns it into a sweet savor that rises up to Him.
The truth is, our flesh is never satisfied. It always wants more -satisfaction, more comfort, more affirmation. But when we feed our spirit — when we serve, give, and love from a place of overflow — we find a deeper satisfaction. One that lingers long after the last crumb is gone.
So whether you’re baking, encouraging, creating, or simply showing up for someone today, I pray you’ll feel it too — that sweet savor of Christ in you, rising.
I have included the recipe for the bread in case you would love the lovely aroma of the warm spices in your home.
🌱 Pecan Streusel-Topped Pumpkin Bread
Ingredients
Dry:
• 1 ¾ cups gluten-free flour blend
• 1 tsp baking soda|
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
Wet:
• 1 cup pumpkin purée
• ½ cup maple syrup or agave nectar
• ½ cup unsweetened applesauce (egg replacer + moisture)
• ¼ cup melted coconut oil or neutral oil
• 1 tsp vanilla extract
Streusel Topping:
• 1/2 cup ground pecans
• 1/2 c gluten free oats
• 2 tbsp brown sugar or coconut sugar
• 1 tbsp gluten-free flour
• 1 tbsp vegan butter or coconut oil
• Pinch of cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.|
2. In a large bowl, whisk together all dry ingredients.
3. In a separate bowl, mix wet ingredients until smooth.
4. Combine wet and dry ingredients until just mixed — don’t overmix.
5. Pour batter into prepared pan.
6. In a small bowl, mix streusel ingredients until crumbly. Sprinkle evenly over batter.
7. Cover with aluminum foil, Bake for 35 minutes, remove foil.
8. Bake another 10 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack. Slice, serve, and savor!